Miniature cheesecakes

Miniature cheesecakes

Miniature cheesecakes is a very tasty portioned dessert that can be served at a festive table or prepared for a small family tea party. Such a treat always looks appetizing and attractive. The cottage cheese mass in the pastries prepared according to this recipe is very tender to the taste. Delight your loved ones with mini cheesecakes from cottage cheese. There will definitely be no one indifferent!
5 from 2 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Bakery
Cuisine American, Italian
Servings 6 people
Calories 197 kcal


  • 2 mix bowl
  • 1 kitchen chopper
  • 1 blender
  • 6 cupcake mold
  • 1 tablespoon
  • 1 teaspoon


For the sandy base:

  • 75 g cookies shortbread
  • 30 g butter melted

For the cottage cheese mass:

  • 200 g cottage cheese
  • 50 g sour cream 10-15%
  • 65 g sugar
  • ½ tsp vanilla sugar optionally a pinch of vanillin
  • 1 pc egg
  • 8 g starch potato or corn


  • Prepare the necessary ingredients.
    The necessary ingredients for cooking miniature cheesecakes

Preparing the cottage cheese mass:

  • In a small container, mix cottage cheese, sour cream, granulated sugar, and vanilla sugar (can be replaced with vanillin). Beat with an immersion blender.
    50 g sour cream, 65 g sugar, ½ tsp vanilla sugar, 200 g cottage cheese
    Cottage cheese, sour cream, sugar, vanilla sugar
  • After that, add the egg and starch. Beat the mass again with an immersion blender until smooth and homogeneous.
    1 pc egg, 8 g starch
    Egg, starch
  • The cottage cheese part for mini cheesecakes is ready.
    Curd mass

Preparing the sandy base:

  • Break the shortbread cookies into medium pieces, then crush into fine crumbs using a rolling pin. This process can be sped up several times using an electric chopper.
    75 g cookies
    Cookie crumb
  • Melt the butter in the microwave or in a water bath. Add it to the cookie crumbs and mix thoroughly.
    30 g butter
    Cheesecake Dough
  • Place paper capsules in the muffin tins. Then fill them with cookie crumbs. Pour about one tablespoon into each mold.
    Shortbread dough in baking pans
  • With your hands or using a tamper, compact the base, pressing it to the bottom of the mold.
    Rammed cookie dough
  • After that, distribute the cottage cheese mass. Using a teaspoon, carefully level the top of the dessert. To release excess air bubbles, hit the molds against the table several times.
    Adding the curd mass to the baking dish
  • Send the blanks to an oven preheated to 160 °C. Bake for 15 minutes on the middle level.
    Baking cheesecakes
  • After baking, leave the mini cheesecakes in the molds until completely cooled. If desired, before serving, the dessert can be decorated with berries and fresh mint leaves. You can also sprinkle with powdered sugar or cocoa. Enjoy your meal!
    Miniature cheesecakes


Calories: 197kcalCarbohydrates: 22gProtein: 5gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 22mgSodium: 184mgPotassium: 58mgFiber: 0.2gSugar: 15gVitamin A: 235IUVitamin C: 0.1mgCalcium: 39mgIron: 0.4mg
Keyword sweet




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